Till then, you have another CSA box to enjoy and inspire some creativity! This week’s box features a new selection that you might not be familiar with: kohlrabi. The leaves are edible, but the real treat is the swollen stem. It has a texture and taste similar to a broccoli stem, but milder and sweeter. Kohlrabi can be eaten raw, pickled or cooked.

Kohlrabi plant. The bulb-like stem and leaves are edible, and delicious!

What’s inside:

Kohlrabi – a member of the brassica family, related to cabbage, broccoli, kale, collards and more.

Golden Globe Turnip – this variety tastes more like a rutabaga, and is really great mashed. Use your favorite mashed potatoes recipe, substituting this beauties for the taters.

Collard Greens – finally, we can offer you this tasty summer green. It’s sturdy, and can be used as a wrap. Cut out any thick stems.

Dino Kale – gets its name from the bumpy leaf surface resembling dinosaur skin! Also known as lacinato kale.

If you’ve visited our farm or follow the Animal Place blog, you may have met our amazing two interns, Andy and Rebecca. Your CSA would not be possible without them! They have gone from farm-curious to farm-saavy in just a few months. Later this season, you can personally thank Andy for the pumpkins and watermelons – it was his idea and motivation to further expand our fields and plant these two crops. Thanks, Andy!

Cut the kohlrabi into matchstick sized pieces or shred with a grater, whichever works best for you. I used a mandoline to julienne.

Do the same with the carrot and combine in a large bowl before adding the chopped onion.

Use a pestle and mortar to combine the sesame oil with the garlic and ginger. When you’ve achieved a nice even paste, add the sugar and other liquid ingredients. This method is optional (you can simply crush, mince, and mix), but worthwhile in my opinion as it really mixes the flavours well.

Add the liquid with the vegetables and stir until covered. Add salt and pepper to taste.

Fennel – the sweet bulb and stems can be thinly sliced in a salad. Try out the fronds to garnish any meal!

Carrots – snack time!

Tokyo Market Turnips – love, love, love these raw in salads

Pink Beauty Radishes – a little overgrown, but the taste and color persevere

Fresh Chives – something to accent all those springs greens

Beets – the root can be roasted, boiled or grated (raw) for a salad or even picked (see recipe below). Save the stems from beets and chard for a rainbow sauté!

Dandelion Greens – we threw these in as a bonus. And yes, we grew them on purpose. The bunnies love them. Try them if you dare! They can be quite spicy, juiced, sautéed or even raw.

What’s new on the farm:

Hot, cold and hot again! Dramatic swings in temperatures have been a challenge for our confused plants. Some of our spring crops “bolted” in the swelter, producing a flower before the crop had been harvested. Just days later, many of our tomato plants were lost in an unexpected and unforecasted frost. But not to fear: there are just enough survivors to feed our CSA members. I hope that you enjoy the first box and the many more to come this season.

Share the harvest this season with Animal Place’s veganic farm! Join the only veganic Community Supported Agriculture (CSA) program in Sacramento and Nevada County, California. All proceeds directly benefit the rescue, care and advocacy for farmed animals at Animal Place.

What it is: Members receive a weekly box of fresh produce grown at Animal Place’s 2.8-acre vegan farm located in Grass Valley, California.

Also included in the CSA membership is a weekly newsletter with updates from the farm, what’s in the box and vegan recipes. Members will be invited to an annual member celebration day in the fall and are encouraged to visit Animal Place throughout the year during our open hours.

Why veganic agriculture: Most farms (organic and conventional) use by-products of animal farming, including blood meal, bone meal, fish emulsion, feather meal, and manure. At Animal Place, we honor the animal residents and nonhumans everywhere by not using their bodies and excrement to grow food. Our growing practices are 100% plant-based, organic*, and compassionate.

Our farm serves as a working model for farming without using animal by-products and furthers our mission to end animal suffering while living more compassionately.

How it works: Each week, we harvest seasonal fresh vegetables and herbs from our farm for our members. The season runs for 22 weeks from late May/early June through October. Exact dates are dependent on the weather. Members may sign up at any time for a pro-rated amount, but space is limited.

Members near Grass Valley can choose to pick-up their weekly box at Animal Place sanctuary on Wednesdays. If you choose to pick-up at Animal Place, a weekly box is $25 ($550 for all 22 weeks).

For members in Sacramento, a weekly box is $27 ($594 for all 22 weeks). Pick-up is from 4 to 7pm on Wednesdays, at Sacramento Grange Hall, 3830 U St.**

Payment can be made in full by March 31, or in two installments due March 31 and August 1. We accept payment by check or credit card. Members who pay in full by March 31 receive a 5% discount. For more information on payment schedules, please see our FAQ.

We grow a diverse selection of crops, providing you with an ample variety of healthy food in your diet. Our one-size box will be at least 2/3 full, about the equivalent of a full brown grocery bag, with around 6 to 10 different items.

A typical spring box includes: arugula, beets, carrots, green onions, lettuce, radishes, carrots and peas. Summer brings on the tasty tomatoes, along with summer squash, cucumbers, eggplant, bell peppers, potatoes, honeydew melons and green beans. In the fall, you can expect to enjoy butternut squash, yellow onions, kale and all of the fixings for a hearty vegan soup.